Low Fat Bacon Egg and Cheese McGriddle
Indulge guilt-free with this **Low Fat Bacon Egg and Cheese McGriddle**, a lighter take on the fast-food classic that doesn’t skimp on flavor. Crafted with wholesome **whole wheat pancakes** flavored with a touch of **maple syrup**, this recipe swaps out traditional ingredients for healthier alternatives like **turkey bacon**, a **liquid egg substitute**, and **reduced-fat cheddar cheese**. Each sandwich is layered with fluffy eggs, crispy bacon, and melted cheese, nestled between sweet and savory pancake "buns." Ready in just 30 minutes, this healthier breakfast option is perfect for busy mornings or weekend indulgences. Whether you're watching your calories or seeking a homemade twist on a breakfast favorite, this recipe provides all the flavors you love with a fraction of the guilt. Enjoy a warm, satisfying bite with every layer! Perfect for fans of low-calorie recipes, easy breakfast sandwiches, and quick homemade brunch ideas.
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Recipe Information
Ingredients
- 100 grams Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 milliliters Low-fat milk
- 1 unit Large egg
- 2 tablespoons Maple syrup
- 1 as needed Cooking spray
- 120 milliliters Liquid egg substitute
- 2 slices Turkey bacon
- 1 unit Reduced-fat cheddar cheese slice
Instructions
In a medium bowl, whisk together the whole wheat flour, baking powder, and salt.
In a separate bowl, mix the low-fat milk, one egg, and maple syrup until well combined.
Pour the wet ingredients into the dry ingredients and stir until there are no lumps; do not over mix.
Lightly coat a non-stick skillet with cooking spray and heat over medium heat.
Pour about 2 tablespoons of the batter onto the skillet to form small pancakes. Cook for 2-3 minutes on each side or until bubbles form on the surface and flip over to cook the other side until golden brown.
Remove the pancakes and set aside. Repeat until all the batter is used, making a total of 4 small pancakes.
In the same skillet, spray a little more cooking spray, pour in the liquid egg substitute to form a small omelet. Cook until set, folding over itself to form a square size that will fit the sandwich.
Cook the turkey bacon in the skillet until crispy, according to package instructions.
To assemble the McGriddle, take one pancake, top with the folded egg, one slice of turkey bacon, half slice of reduced-fat cheddar cheese, and then another pancake.
Repeat the assembly to make the second McGriddle sandwich.
Serve immediately while warm and enjoy the combination of flavors.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 35.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 298 mg | 23% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
